Description
A quick and flavorful sautéed Enoki mushrooms recipe featuring a savory sesame and soy sauce glaze with a hint of spicy sriracha, perfect as a delicious side dish or topping over steamed rice.
Ingredients
Ingredients
- 5 ounces Enoki mushrooms
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- Chopped scallions for garnish (optional)
- Steamed rice for serving (optional)
Instructions
- Prepare Mushrooms: Cut about one inch off the bottom of the Enoki mushrooms to remove roots and any debris, then gently wash and pat them dry. Separate the mushrooms into smaller bundles to ensure even cooking.
- Heat Oil: Place a small saucepan on medium heat and add the sesame oil, allowing it to warm until shimmering but not smoking.
- Cook Mushrooms: Add the prepared Enoki mushrooms to the pan and turn them frequently with a spatula, cooking for about 2-3 minutes until they begin to soften.
- Add Sauces: Pour in the soy sauce and sriracha over the mushrooms, stirring gently to coat all bundles evenly. Continue to cook for another 1-2 minutes, turning the mushrooms occasionally to absorb the flavors and heat through.
- Serve: Transfer the cooked mushrooms onto a serving dish or directly onto steamed rice. Garnish with chopped scallions if desired and enjoy immediately.
Notes
- Be careful not to overcook the Enoki mushrooms as they are delicate and can become mushy quickly.
- Adjust sriracha quantity based on your preferred spice level.
- This dish pairs wonderfully with steamed white or brown rice or can be used as a topping for noodles.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
